Archive for the Baking Category

Bread baking – loaf 010

Posted in Baking, Food, Health, Home with tags , , , , , , , on 2014/03/02 by rmolby

Wow, it’s been around 6 months since I made my last loaf of bread!

Being unemployed, I figured I should get back into baking bread, especially since I have some flour left. Since I don’t have any sourdough starter, I opened my bread machine manual, and decided to go with the deafult Country White bread recipe, I did slightly modify the recipe:

  • ¾ cup warm water
  • 1 tbsp. Greek yogurt
  • ¼ cup heavy whipping cream
  • ¾ cup warm filtered water
  • 1½ tbsp. butter
  • 1 tbsp. honey
  • ½ tbsp. organic cane sugar
  • 1 large egg
  • ¼ tsp. Himalayan salt
  • 3 cups Bob’s Red Mill unbleached White Flour (superb for bread baking by hand or machine)
  • 3 tbsp. Bob’s Red Mill Whole Grain Oat Flour
  • 1 tbsp. Hodgson Mill Stone Ground whole wheat flour
  • 1½ tsp. bread machine yeast

This time I added all the wet ingredients including the eggs and butter in the bottom of the mixing bowl, then added the flours on top, made the hole for yeast and added that, put the sugar on top of the yeast, sprinkled the salt over the flour dome, selected the basic bread mode and medium, and let her rip.

The dough turned out to be nice and thick, and the machine knead it well. During the rising process, it rose to form a nice dome without flowing over the edge of the baking pan.

It held the dome shape through the first few minutes of the baking, and then dropped a little, but not as much as in the past. Once the baking was done, instead of a dome it was almost flat, but it didn’t collapse deep into the center of the loaf.

I wrapped it in bakers towels as per my fathers instructions, and it is resting now. I can’t wait to cut into it and see what it tastes like.

Bread baking – loaf 009

Posted in Baking, Entertainment, Food, Health, Home, Liberty with tags , , , , , , , on 2013/08/25 by rmolby

Loaf eight turned out excellent. It didn’t rise as well, so it never overflowed the pan, didn’t even reach the top of the pan, but oh boy, it sure tastes good. I think I may have found the right combination of flours as far as taste is concerned. So, since we went through this bread almost entirely since Friday, I decided to make another loaf.

1549 hours:

I ended up forgetting to feed my starter as much as I should have, so I only ended up with 1/2 cup started discard, but that is alright.

So here is my recipe for this loaf:

  • ½ cup sourdough starter discard
  • ¼ cup warm milk
  • ¾ cup warm filtered water
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 2 medium eggs
  • 1½ tsp. Himalayan salt
  • 1¾ cups Bob’s Red Mill unbleached White Flour (superb for bread baking by hand or machine)
  • ½ cup Bob’s Red Mill Whole Grain Oat Flour
  • ¼ cup Bob’s Red Mill Spelt flour
  • ¼ cup Hodgson Mill Organic all-purpose flour
  • ¼ cup Hodgson Mill Stone Ground whole wheat flour
  • ¼ cup instant oats
  • 1 tbsp. organic sugar
  • 2 tsp. bread machine yeast

This time I added all the wet ingredients including the eggs and butter in the bottom of the mixing bowl, then added the bread flour, Spelt, whole wheat, oat and all-purpose flours on top, made the hole for yeast and added that, put the sugar on top of the yeast, sprinkled the salt over the flour dome, selected the basic bread mode, and let her rip.

The dough turned out to be a little runny again, so I decided to add another ¼ cup of oat flour, and that thickened it up a bit better, so I’m letting the machine do it’s job for the next half hour or so. As before, I will come back later and update this post.

1845 hours:

Well, this loaf turned out awesome, looks wise anyway (link takes you to my Flickr page)!

I wrapped it in a couple of kitchen towels as my dad told me to do to let it settle and set, which gives the crust a chance to set and seal in the flavors. I will take another photo when I cut it open in a few hours.

Bread baking – loaf 008

Posted in Baking, Entertainment, Food, Health, Home, Liberty with tags , , , , , on 2013/08/23 by rmolby
Bread

Bread (Photo credit: CeresB)

1039 hours:

Loaf seven turned out pretty good, although it was just a little gritty. I think the whole wheat I am using is ground pretty course, and it will take some time to get used to the texture.

I also acquired some oat flour, so I tweaked the recipe a little to incorporate the oat flower and cut down on the whole wheat. I reduce the total flour volume to 3 cups, because I used one cup of sourdough starter discard that I got from refreshing my potentially failing sourdough starter that I am trying to revive.

So here is my modified recipe:

This time I added all the wet ingredients including the eggs and butter in the bottom of the mixing bowl, then added the bread flour, Spelt, whole wheat, oat and all-purpose flours on top, made the hole for yeast and added that, put the sugar on top of the yeast and lightly mixed the yeast and a little surrounding flour, sprinkled the salt over the flour dome, selected the basic bread mode, and let her rip.

The dough turned out to be a little runny, so I decided to add another ¼ cup of oat flour, and that thickened it up a bit better, so I’m letting the machine do it’s job for the next half hour or so. I will come back later and update this post.

1400 hours:

This loaf of bread turned out nice and moist, the crumb was perfect, and even though this loaf didn’t rise as well, it definitely tastes really good, even the wife commented on how good it is.

Bread baking – loaf 007

Posted in Baking, Entertainment, Food, Health, Home, Liberty with tags , , , , , , , on 2013/08/17 by rmolby
Flours

Flours (Photo credit: makatcheks)

09:51 hours:

So the last loaf of bread barely lasted into Monday, but due to long hours at work and getting home late every day, I didn’t have the time to make another one until this morning.

I only made minor tweaks to the recipe, but enough to warrant listing it here:

Again, I mixed the water and the milk, added the honey and a pinch of the yeast, set this aside to let the yeast start, then I added all the wet ingredients including the eggs and butter, then added the bread flour, Spelt, whole wheat and all-purpose flours on top, made the hole for yeast and added that, put the sugar on top of the yeast and lightly mixed the yeast and a little surrounding flour, sprinkled the salt over the flour dome, selected the french bread mode, and let her rip.

10:37 hours:

Update, so I checked on the bread about 30 minutes before the baking, and it was domed so high it was just touching the lid, so I used a pointed knife and punched back some of the big bubbles, and it dropped to about the height of the mixing bowl, so I will let it go and see what happens.

Bread baking – sixth loaf

Posted in Baking, Entertainment, Food, Health, Home, Liberty with tags , , , , on 2013/08/09 by rmolby
English: Baked loaf from Bread Machine

English: Baked loaf from Bread Machine (Photo credit: Wikipedia)

OK, after several loaves of collapsed bread made in the Oster bread maker my dad got me, I decided to re-read my recipe, re-read the basic country white bread recipe in the bread machine manual, take my dad’s suggestions into consideration, read the the basic white bread recipe out of the book Breaking Bread with Father Dominic, and found the following issues:

  • I was using too much yeast, 2 tablespoons vs. 2 teaspoons
  • I was using all-purpose flour
  • Reduce flour to 3.5 cups
  • Add more honey
  • pre-start a pinch of yeast in the warm milk and water mixture while getting all the ingredients together
  • don’t add the salt to the liquid (duh)

Here is the new recipe:

  • ½ cup warm milk
  • ½ cup warm filtered water
  • 1.5 tbsp. butter
  • ½ tbsp. olive oil
  • 1 large egg
  • 1.5 tsp. Himalayan salt
  • 2 cups Gold brand bread flour
  • 1 cup Bob’s Red Mill Spelt flour
  • 1/2 cup Organic Gold brand all-purpose flour (to use it up)
  • 3.5 cups flour (I can’t find my scale, yet)
  • 1 tbsp. organic sugar
  • ¾ tbsp. honey
  • 2 tsp. bread machine yeast

I mixed the water and the milk, added the honey and a pinch of the yeast, set aside to let yeast start, then per bread machine instructions in the manual, I added all the wet ingredients including the egg and butter, then added the bread flour, Spelt and all-purpose flours on top, made the hole for yeast and added that, put the sugar on top of the yeast and lightly mixed the yeast and a little surrounding flour, sprinkled the salt over the flour dome, selected the basic bread mode, and let her rip.

All went well, and it rose awesome the first rising, so I let it go and kept checking it every so often, and with every rising it formed a perfect dome all the way up to 1 minute before the baking.

I figured all would be fine, so I walked away and came back 5 minutes later, and the dome was flat, and as it kept baking it just continued to collapse in the center. The final bread was very delicious, though, and we ate about a third of it by this posting.

Sourdough Starter – New Zealand culture

Posted in Baking, Food, Health, Home with tags , , , , , , on 2013/07/27 by rmolby
Two naturally-leavened (sourdough) loaves. Fro...

Two naturally-leavened (sourdough) loaves. Front: 90% white flour, 10% rye sourdough loaf proofed in a coiled-cane brotform. Back: A 3-pound whole-wheat miche. Both were leavened using a 100% hydration sourdough starter. (Photo credit: Wikipedia)

Well, while I had the kitchen in a warm to hot state, I thought I would get my first sourdough starter going.

Some time ago I bought several of Sourdoughs International’s cultures, and the one I am starting today if the New Zealand culture for general baking. According to their website it is a good culture for beginners.

Quote:

Excellent for the beginner

In 2003 we acquired one of these cultures from Kristeva Dowling (now in Canada). It is one of the easiest and best choices for the novice sourdough baker. It has been used around the world with great success ever since.

End Quote:

So around 16:00 today, according to the included instructions, I mixed 3/4 cup of Gold label organic all-purpose flour with the yeast culture packet, then added one cup of Crest filtered drinking water that I heated to about 90F degrees. I spun and shook the jar until all the flour was wet and it was all mixed up.

I set the jar next to my crock-pot that is cooking a pot-roast,  to keep it nice an warm without cooking it. so once the pot-roast is done I will move the starter to the warmest spot, probably on top of the fridge for the remainder of the first 24 hours, and tomorrow around 16:00 I will check it to make sure it is bubbling and alive.

Once my starter is in good shape, I hope to replace some of my flour in my bream machine recipes with some starter, and making some sourdough bread by using the egg-free recipes and using the delay timer to allow the starter to do it’s job overnight and then letting it bake early in the morning to have the bread ready by getting up time. We shall see if this bread machine is smart enough for this.

Bread baking – second loaf

Posted in Baking, Entertainment, Food, Health, Home, Liberty with tags , , , , , , on 2013/07/27 by rmolby
English: Baked with love using a personal brea...

English: Baked with love using a personal bread making machine. (Photo credit: Wikipedia)

OK, so after my first attempt of making bread in the bread maker, I decided to modify the recipe a little based on some tips from my dad. Here is the recipe:

  • ½ cup warm milk
  • ½ cup warm filtered water
  • 1.5 tbsp. butter
  • ½ tbsp. olive oil
  • 1 large egg
  • 1.5 tsp. Himalayan salt
  • 3.5 cups flour (I can’t find my scale, yet)
  • 1 tbsp. organic sugar
  • ¾ tbsp. honey
  • 2 tbsp. bread machine yeast

Per machine instructions in the manual, I added all the wet ingredients, but this time I mixed the sugar and honey into the milk/water mixture, and mixed the room temp egg and butter into that once the sugar was dissolved, then added the flour on top, made the hole for yeast and added that, put a pinch of sugar on top of the yeast and lightly mixed the yeast and a little surrounding flour, selected the French bread mode, and let her rip.

All went well, and it rose awesome the first rising, then I ran my errands, and when I got back it was in baking mode, and the top was collapsed… I wonder if it’s my flour, maybe?

It’s Gold label organic all-purpose flour, so I wonder if that is causing the bread to not hold it’s shape?

Anyway, not sure what the problem is, yet, but I’ll figure it out.

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